- 1 lb lean ground pork
- 2 celery stalks, finely chopped
- 6 cloves garlic, minced
- 3 pieces scallions, finely chopped
- 1 carrot, medium, finely chopped
- 1 medium onion, finely chopped
- 1/2 tsp. ground pepper
- 1 1/2 tsp salt
- 1 egg, slightly beaten
- 1/2 tsp. garlic powder (optional)
- 1 pack 10” spring roll wrapper (250mm x 250mm)
- 1 bottle sweet chili sauce (Thai or Philippine type) for dipping
- In a large bowl, mix all ingredients for lumpia (spring roll) filling.
- Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper). Makes approximately 25 to 30 long pieces.
- Before frying, you can cut into shorter lengths (normally into 3 pieces).
- Deep fry in hot oil under low fire until golden brown.
- Serve with sweet chili sauce.
- Paper-thin pastry wrapper (a popular brand here in Toronto is called TYJ spring roll pastry wrapper – 30 sheets of 10” x 10”) that can be found in Asian supermarkets.
- Lumpia Shanghai is around 3.5 inches in length and 2.0 cm diameter. Instead of wrapping each lumpia individually, we wrap and roll a 10 inch in length log, seal it on both ends, and then cut each log into three.
- To seal the wrapper, you dip your hands into the water and wet the edges of the wrapper and stick it together.
- To keep your lumpia Shanghai over a longer period of time, deep-fry it over low-medium heat.
- To drain the oil, line a plate with paper towel and let the towel absorb the oil drippings. Or you can put it in a cooling rack with dripping pan underneath.
Source: A Pot And A Prayer
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